Pancakes with zucchini and carrots
4 servings
30 minutes
Zucchini and carrot pancakes are a delicate, aromatic dish that harmoniously combines the freshness of vegetables with the softness of the batter. This recipe originated in Russian cuisine as a light variation of traditional pancakes, adding healthy vegetables to impart sweet and slightly spicy notes to the flavor. Zucchini adds tenderness while carrots provide a hint of sweetness, creating a balance between texture and taste. These pancakes are perfect as a standalone dish or snack, especially when paired with sour cream. They can be served for breakfast, lunch or dinner, delighting guests and loved ones with an unusual yet simple treat to prepare. Skillfully rolled into tubes, they are not only beautiful on the plate but also conveniently served, transforming ordinary pancakes into a gastronomic pleasure.
1
In a large bowl, mix flour, baking powder, salt, and pepper.
- Wheat flour: 0.5 glass
- Baking powder (raising agent): 0.5 teaspoon
- Salt: 0.5 teaspoon
- Ground black pepper: 0.3 teaspoon
2
In another bowl, beat the egg and milk, then add grated zucchini and carrot, and finely chopped onion. Mix and combine with the dry ingredients.
- Chicken egg: 1 piece
- Milk: 0.3 glass
- Carrot: 250 g
- Courgette: 220 g
- Spring onion: 2 pieces
3
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Pour about 0.3 cup of batter with a ladle and spread it across the skillet. Fry for about 2 minutes on each side until cooked and golden, adding more oil if necessary. Remove from the skillet and roll into a tube. Secure with a toothpick. Bake all the pancakes and serve with sour cream.
- Vegetable oil: to taste
- Sour cream: to taste
